Vegetables have long been the trusty side kick to steak, chicken and fish. A sort of companion to the main meal, in the best meals, it can highlight the best of the main, but in many instances it is really nothing, but a forgotten afterthought. Recently with the farm to table popularity and more interest in vegetarian and vegan foods, vegetables are finally playing a starring role on our plates.
Not just for vegetarians. In many restaurants around the country, vegetables are assuming the part of the hero with or without meat. Just because you are highlighting the vegetable doesn't mean you can't include a little meat flavoring to enhance it unless you are a vegetarian. I love getting inspired around the web and I feel like every few months there is a new vegetable taking center stage. Last month I shared a recipe for Shawarma Carrots which I happened to just serve again with beluga lentils and my kids couldn't get enough (especially the one that hates carrots and loves meat and spice), I was amazed.
Now, it is cauliflower's time to shine. I have always loved roasted cauliflower, but last year when I first tried this raw Cauliflower Couscous I first began to realize the many hidden talents we can exploit with cauliflower. I learned to use it to make low carb Cauliflower Pizza Crust and now in possibly my favorite cauliflower recipe to date, I am loving Cauliflower Steaks with Tomato Olive Cauliflower Mash.
This recipe is enhanced and made easier using Sincerely Brigitte Tomato Olive Cheese* in the cauliflower mash. That part of the recipe alone is delicious, but mixed with the crispier cauliflower steak and some toasted hazelnuts it became the perfect bite.
Make sure to learn more about these cheeses, find out today's winner and get one last chance to win your own sampler in our Sincerely Brigitte Month of May Contest.
*Note: This post is part of a paid partnership with Sincerely Brigitte, all opinions are my own.